Thai Coconut Beef Stew (Paleo)

This Thai Coconut Beef Stew will warm you up and ignite your mind. There’s something about Thai flavors that makes me day dream. The ingredients are just different enough from my typical diet that I always feel like I’m going on a mini vacation when I sit down in front of a Thai dish.

This Thai Coconut Beef Stew is also packed with healthy ingredients to keep you strong and healthy during those cold winter months. 

WHAT KIND OF MEAT SHOULD I USE FOR STEW?

Since this will cook for a long time you can use an inexpensive cut of beef. These cuts will be tough which is ideal for slow cooking. The longer you cook the meat the more the tendons will break down and therefor make the meat extra tender turning it into melt in your mouth goodness.

For this recipe I use beef stew meat which is usually trimmed and cut into bite-size cubes. It will generally be either the chuck or round part of the beef.

WHAT TO SERVE WITH THAI COCONUT BEEF STEW

This dish lends itself particularly well to rice but if you’re on a no grain diet, cauliflower rice definitely works too! Nothing wrong with getting extra veggies in! 

You could also serve this with a side of broccoli or cauliflower florets to get an extra boost of vitamins. The sauce taste amazing on just about anything! 

Instant Pot Thai Beef Stew

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Course Dinner, Lunch, Main Course

Cuisine Asian

Servings 6 people

Ingredients

  

• 1 tbsp coconut or avocado oil
• 2 lbs boneless beef stew or chuck, cut into 1-½ inch cubes
• 1/3 cup arrowroot flour 
• 14 tsp salt
• 1/4 tsp ground pepper
• 1 small yellow onion, chopped
• 1 tbsp fresh minced ginger
• 1 red pepper, chopped
• 2 tbsp red curry paste
• 3/4 cup beef stock
• 1/2 cup cashew butter or nut butter of your choice
• 2 tbsp honey
• 2 tsp fish sauce
• 2 tbsp coconut aminos
• 1 can full fat coconut milk

Instructions

 

• Set you Instant Pot to the sautee setting. Add 1 tbsp oil and brown meat on all sides. You may have to do this in a couple of batches.
• Remove meat from Instant Pot and set aside. Deglaze the pot with 2 tbsp of broth or water. Add the chopped onions, garlic, chopped red peppers, and ginger. Cook for about 3 minutes. Turn off sautee setting.
• Return meat to Instant Pot. In a bowl, whisk coconut milk, beef stock, arrowroot flour, nut butter, curry paste, coconut amino, fish sauce, and honey. Pour over meat.
• Cook, covered, on low 7-8 hours or until meat is tender.
• Serve and top with chopped nuts and cilantro. Enjoy!

Keyword dairy free, Gluten Free, kid friendly, Paleo

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